A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

Method

Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, garlic and stock with some seasoning. Arrange the chicken, skin-side up, in a roasting tray just large enough for the chicken and vegetables.

Tuck the potatoes and beans in between the chicken pieces. Pour over the stock mixture then season the chicken and drizzle with honey. Cook for 40-45 mins until the chicken is cooked through and the potatoes tender. Scatter over the tarragon before serving

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Comments, questions and tips

Really nice recipe.
For those that are struggling I used Charlotte potatoes cut in half lengthways so they cook in half the time, also put the gas down to 4 and left the dish in longer.
To serve remove meat and veg and if the sauce is to thin for you just mix in a couple of teaspoons of cornflour and bring to the boil, it's not rocket science lol.

Maffs

18th Mar, 2017

0.05

Warning: These are the worst recipe instructions we've come across on BBC Good Food.
The ingredients might be fine - the method description is a joke. Veg remains uncooked/burnt and sauce remains watery. Careful reading shows that reviewers who seem to love this recipe are themselves NOT following the instructions: They brown the chicken first, they parboil the potatoes, they leave out the beans, they add starch to the sauce. Need I say more?!
My husband ended up eating the chicken with toast and I ended up fishing out other edible bits and pieces.

natalieflondon

20th Feb, 2017

5.05

natalieflondon
20th Feb, 2017
This was a winner for a quick chicken dinner. 8 chicken thighs, panfried til brown, doubled the sauce, didn't add beans, roasted some new potatoes separately with garlic and fennel seeds, steamed some spring greens. Everyone cleared their plates. Next time will serve with rice to soak up all that sauce and may add a little cornflour into the stock mix to thicken it. Otherwise, perfection!

catbail

26th Oct, 2016

5.05

I have been making this recipe for several years now, and everyone loves it. I never add the beans, they shrivel up, so if you are going to then do it nearer the end. I don't always add potatoes either, because we love the dish with proper roast potatoes. But if I do add the pots, then I par boil them first. Everything else I keep to the recipe, the fresh tarragon really makes it.

catie74

12th Oct, 2016

I par boiled the potatoes first then let my 8 year old make this with my supervision. Easy dinner that the whole family loved. I used all thighs

Jofin

28th Jul, 2016

Loved this recipe, will be definitely cooking again!!

hcrock

20th Apr, 2016

3.8

Tasty, easy recipe. I browned the chicken before baking. My sauce was a little runny but nonetheless it was yummy!

flosssy

31st Mar, 2016

5.05

Luscious. I used skinless chicken breasts and cut them in half. Parboiled my pots for 5 mins. Doubled the sauce ( the best bit). Used low fat creme fraiche. Used only 1tbsp of honey for 2 v large chicken breasts. Reduced overall oven time to 45 mins. Fab. Plate lickingly good!

Hampshirecook

11th Nov, 2015

5.05

Potatoes really need to be the tiny baby size for the timings to work, but this is a very tasty dish, so easy to make and is a great one pot to put on the table.

Sharp Kitty

13th Oct, 2015

5.05

Good weekend meal with every little effort involved, I make this regularly

Pages

So daft question but I used a chicken oxo to make the stock with boiling water then let it cook abit before adding the creams fraiche and other ingredients has anyone else done it like this or should I have used fresh chicken stock?

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